This classic creamy chicken noodle soup recipe is hearty, delicious and ready in just 30 minutes! Made with rotisserie chicken, chicken stock and fresh vegetables, making easy homemade chicken noodle soup from scratch has never been so easy.
Is there anything more comforting than a steaming hot bowl of homemade chicken soup?
In one simple word…. NO!!
Although this girl was raised on chicken soup in the red and white can, as I’ve grown older my tastes for chicken soup have grown up too.
These days, when I want Chicken Noodle Soup, it’s got to be homemade.
Before I forget, don’t forget to serve up your soup with these Sage Biscuits or my No Knead Asiago Bread.
homemade chicken noodle soup
When it comes to healthy comfort food, nothing can compare to the flavor of homemade soup.
I used to be intimidated when it came to making homemade soup recipes.
Now that I have a bit of experience, I can tell you making homemade soup from scratch isn’t as hard as you think it is.
Full disclosure, is this easy chicken soup recipe 100% from scratch? No! I am not making homemade chicken stock or homemade egg noodles.
But what we are making is an easy chicken noodle soup recipe made with tons of chicken, chicken stock, seasonings, fresh herbs and vegetables.
When you add all of that to some tender egg noodles and you have the perfect bowl of happiness.
What I love most about this creamy chicken noodle soup is that it is hearty without being heavy, it’s creamy without being thick, it’s super tasty and perfect to heal what ails you…
… even if what ails you is just a case of the blahs!
By the way, did I mention this is a FAST chicken soup recipe? When I say this is a fast chicken noodle soup, I mean it’s on your dinner table in just 30 minutes!
Gotta love a 30-minute soup recipe!! #winning
why this creamy chicken soup is the BEST
- This easy chicken noodle soup recipe is ready in just 30 minutes when you use leftover or rotisserie chicken.
- Made using fresh vegetable and herbs, this soup delivers tons of flavor!
- Homemade soup will always beat the pants off canned soup every time.
- This chicken noodle soup recipe makes a lot of chicken soup! Perfect for feeding the whole family and great as leftovers the next day.
- Healthy and hearty, chicken soup is a tasty way to get veggies and good food into our bellies!
- Adding heavy cream to this recipe makes the BEST creamy chicken noodle soup!!
what goes in chicken soup?
Chicken stock – This is the base of the soup. You can use chicken broth or chicken stock but I prefer the flavor of stock.
Butter – Because flavor….
Fresh vegetables – Onion, garlic, celery and carrots
Seasonings – Salt, pepper, onion powder, garlic powder
Fresh parsley, rosemary and thyme – Grab fresh herbs for a fresh flavor but use dried if you need to.
Heavy cream – Optional if your diet restricts the use but adding heavy cream to this chicken soup recipe makes it super creamy.
Chicken – You can use rotisserie chicken, leftover chicken or cook chicken breasts and shred them.
Egg Noodles – I like wide eggs noodles for this soup recipe but add whatever noodles are you favorite.
how do you make 30-minute chicken soup?
Stir in minced garlic and cook for another minute.
pro tips for perfect 30 minute soup
- I like to use rotisserie chicken or leftover chicken for this recipe but when I have the time, I also like to season some chicken breasts, bake for 30 minutes at 350 degrees and shred once cooled. Whichever chicken direction you go, just make sure you have about 2 cups of shredded chicken for your soup.
- Don’t have fresh herbs? No worries.. substitute the rosemary, thyme and parsley with their dried counterparts.
- Make your life easy and bring in a small food processor to do the veggie chopping for you. Trust me, investing in one was the best $19.99 I have ever spent. Ever.
- Not wanting to add the heavy cream to this chicken soup recipe? No worries .. leave it out! The cream makes it .. well .. creamy but omitting it won’t deprive you of flavor.
- I have a thing about mushy noodles so I don’t add the noodles into my soup pot, I serve my pasta separate. That way, the next day I don’t have a big pot of mushy chicken noodles. Plan accordingly.
- If you have any chicken soup base starter in your pantry, I won’t tell anyone if you add a tablespoon to your soup pot. I promise! .. if you do, cut back on the salt recommended in the recipe.
more easy soup recipes
- Slow Cooker Pasta Fagioli Ham Bone Soup
- Beer Cheese Soup
- Ground Beef Chili with Beans
- Easy Slow Cooker Mexican Chorizo Chili
- Easy Tortilla Soup
Enjoy ♥ Heather
If you’ve tried this Homemade Chicken Noodle Soup or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on my Facebook page, Instagram or save it to Pinterest and tag #AWICKEDWHISK. I can’t wait to see your work!
Easy 30-Minute Homemade Chicken Noodle Soup
Ingredients
- 2 tablespoons butter
- 4 cloves garlic minced
- 1/3 medium sweet onion diced
- 3 large carrots chopped
- 3 ribs celery chopped
- 8 cups chicken stock
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 each teaspoon salt and pepper to taste
- 3 tablespoons fresh or dried parsley
- 1 teaspoon fresh or dried thyme
- 1-2 teaspoons fresh or dried rosemary leaves
- 1 cup heavy cream
- 2 cups shredded chicken rotisserie, pre-cooked or fresh
- 12 oz package wide egg noodles
Instructions
- Bring a large pot of water to boil and cook pasta noodles based on package instructions. Set aside.
- To make your chicken soup, start by adding butter to a large soup or stock pot and heating over medium high heat. Add in diced carrots, celery and onion and cook for 3 to 4 minutes, stirring frequently. Stir in minced garlic and cook for another minute.
- Pour in the chicken stock, rosemary, thyme and spices and bring the chicken soup to a low boil. Add the shredded chicken, reduce the heat to simmer and let cook 20 minutes. After 20 minutes, stir in the heavy cream and fresh parsley.
- Continue to simmer and when pasta is done, add a portion of egg noodles to a soup bowl and cover with the chicken soup. Enjoy with crusty bread or dinner rolls (optional but highly recommended!).
Notes
- I like to use rotisserie chicken or leftover chicken for this recipe but when I have the time, I also like to season some chicken breasts, bake for 30 minutes at 350 degrees and shred once cooled. Whichever chicken direction you go, just make sure you have about 2 cups of shredded chicken for your soup.
- Don't have fresh herbs? No worries.. substitute the rosemary, thyme and parsley with their dried counterparts.
- Make your life easy and bring in a small food processor to do the veggie chopping for you. Trust me, investing in one was the best $19.99 I have ever spent. Ever.
- Not wanting to add the heavy cream to this chicken soup recipe? No worries .. leave it out! The cream makes it .. well .. creamy but omitting it won't deprive you of flavor.
- I have a thing about mushy noodles so I don't add the noodles into my soup pot, I serve my pasta separate. That way, the next day I don't have a big pot of mushy chicken noodles. Plan accordingly.
- If you have any chicken soup base starter in your pantry, I won't tell anyone if you add a tablespoon to your soup pot. I promise! .. if you do, cut back on the salt recommended in the recipe.
Nutrition
Update Notes: This post was originally published in January of 2016 but was republished with an updated recipe, new photos, step by step instructions and tips in January of 2021.
There is nothing better than a great bowl of Chicken Noodle Soup and your photos look fantastic! Thanks so much for sharing with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen
Thank you so much Miz Helen 🙂 I appreciate you coming to over here to see me and your kind words!!